Kathryn says: I was in the mood for a salty dinner, so I brought out the capers and olives. I threw them on some chicken and added garlic and mustard for a flavor-packed main dish. Olive oil and red peppers are promising additions to any vegetable, so I mixed them in with the notoriously bland cauliflower, and it soaked the flavor right up. Baking it gave it a soft, yet crispy texture. Jamie and I loved it, and we hope you like it, too. We have enjoyed sharing our recipes with you. Although this is our last post on the Gator Bites for the semester, we will continue to post recipes every week to our regular cooking blog, Two Sisters, One Kitchen. Thank you for visiting, and happy cooking!
Dijon-Olive Chicken
Serves: 2
Ingredients:
• 2 chicken breasts
• 2 teaspoons Dijon mustard
• 10 black olives
• 2 cloves garlic
• 1 teaspoon capers
Directions:
1. Preheat the oven to 400 degrees.
2. Rinse the chicken and place it on a baking sheet.
3. Spread 1 teaspoon Dijon mustard onto each chicken breast.
4. Chop up the olives and place them on the chicken.
5. Slice the garlic and sprinkle it on the chicken.
6. Sprinkle capers onto chicken.
7. Bake at 400 degrees for about 30 minutes, until chicken is cooked.
Cauliflower with Red Peppers
Serves: 2
Ingredients:
• 1/2 head of cauliflower
• 1/2 jar of red peppers
• 3 tablespoons olive oil
• sea salt to taste
• pepper to taste
Directions:
1. Preheat the oven to 400 degrees.
2. Wash the cauliflower. Chop it into bite-size pieces and place it in a Pyrex baking dish.
3. Cut the red peppers into bite-size pieces. Toss them into the pan.
4. Add the olive oil, salt and pepper and mix everything together.
5. Bake at 400 degrees for about 30 minutes, until cauliflower is soft and starts to get crispy.
For more of our recipes, please visit Two Sisters, One Kitchen.
